Name: Roasted Duck Leg with Konjac
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 2 pcs Duck leg; 80g Konjac; 5g shallot; 5g ginger; 5g garlic; 3g pepper; 3g star anise; 0.5 is oil; 0.5 tablespoon Yipin Fresh Soy Sauce; 0.5 tablespoon Oyster sauce; 0.5 tablespoon Sugar; 1 tablespoon Cooking Wine; 1 spoon salt; 0.2 spoon MSG

Roasted Duck Leg with Konjac

1. Prepare raw duck legs and konjac

2. After the konjac is quickly blanched in boiling water, immediately put it in cold water to cool and drain the water

3. Duck legs are blanched in boiling water and poured into cooking wine to remove impurities and excess oil

4. The blanched duck legs are immediately placed in cold water to cool down and rinse several times.

5. Drain the dried duck legs and set aside

6. Pour the bottom oil into the pot and heat it, add the pepper and star anise to fry until fragrant, then add the onion, ginger and garlic to fragrant

7. Add seasoning sugar, Yipin fresh soy sauce, oyster sauce and stir-fry well, then add duck legs and stir-fry over medium heat until they are colored

8. Add appropriate amount of water and simmer over high heat

9. Stew the duck legs until they are 7 mature, add the konjac and simmer over medium heat

10. Stew until the soup is almost dry, add salt and monosodium glutamate and season it evenly, then serve it out of the pot

11. Put the delicious konjac stewed duck leg into the plate and you're done

12. The nutritional value of duck legs and konjac is very rich. Regular consumption is good for the body.

13. Mix and match spicy side dishes and eggs together, don’t have a taste

14. The taste of konjac is crispy and refreshing, and the aroma of duck legs is endless aftertaste

15. Be happy and live happily every day is the best reward for yourself

Tips:
The nutritional value of duck legs: The protein content of duck meat is much higher than that of livestock meat, and the fat content is moderate and evenly distributed. The fatty acid in duck meat has a low melting point and is easy to digest. It contains more B vitamins and vitamin E than other meats. Duck meat is also rich in niacin, which is one of the two important coenzymes in the human body. It has a protective effect on patients with heart diseases such as myocardial infarction. Duck meat contains more B vitamins and vitamin E. , Can effectively treat beriberi, neuritis and various inflammations, and also anti-aging.